CN101735485A - Special cassava modified starch for instant noodles and production method thereof - Google Patents
Special cassava modified starch for instant noodles and production method thereof Download PDFInfo
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Abstract
The invention discloses a special cassava modified starch for instant noodles and a production method thereof, cassava starch is taken as raw material, and etherified-esterified-cross-linked starch is matched with a natural colloid-konjac gum according to a certain adding proportion, thereby obtaining the composite modified starch with excellent properties of high viscosity, good film-forming property, low gelatinization temperature, good viscoelasticity and the like; and the application of the special cassava modified starch in the food production of the instant noodles can lead the instant noodles to have the advantages of reducing the oil consumption, prolonging the rehydration time, increasing the elasticity, increasing the boiling resistance, not muddying the soup and the like and further increase the whiteness of a dough. The invention is applicable to enterprises with production conditions of the modified starch, and the adoption of an all-wet process route and a kneading machine or a dry powder stirring machine for production has no special requirements on production equipment.
Description
Technical field
The present invention relates to a kind of modified starch and production method thereof.Mainly as foodstuff additive, particularly can be used for cassava modified starch and production method thereof that instant noodles add.
Background technology
Along with food, weaving, the development of papermaking or manufactured goods, China begins to realize the suitability for industrialized production of modified starch the eighties from eighties of last century, its product substantially all is the modified starch product of a sex change, as Sumstar 190, acidified starch, acetate starch, phosphate ester starch, cross-linking starch, carboxymethyl starch, cationic starch, pre-gelatinized starch or the like, but when some industries and some high-end products of manufacturing, a simple modified starch product can not meet the demands, Gao Dang food for example, paper or textiles, particularly to require modified starch should have a gelatinization point low for food applications, cohesive force is strong, stable viscosity, comprehensive characteristics such as good fluidity, be used for to have good consistency with material when instant noodles add, have precedence over the flour gelatinization during fried or warm air drying and form the cavity, rehydration is fast when edible, also will have very high cohesive force and film-forming properties as foodstuff additive, can make food be difficult for muddy soup and have better elasticity like this, strengthen mouthfeel at boiling process.
So-called multicomponent modified starch is meant in same starch molecule not only to connect negatively charged ion, but also connect the starch of two or more reactive groups such as positively charged ion or nonionic.Purpose is to strengthen the performance of its certain aspect, and effect is more outstanding in actual applications to make it, and working conditions is wideer.Multicomponent modified starch is the novel starch derivative that grows up on common modified starch bases such as yin, yang, nonionic, it and common negatively charged ion, positively charged ion and the contrast of nonionic modified starch, and effect is more obvious.
Colloidalmaterial is a class new food additive, has nourishing function usually, can cold-water solution and have higher viscosity.The main component of konjak gum is a glucomannan, be the food of a kind of low heat energy, lower protein, high dietary-fiber, and be rich in tens seed amino acids and the trace element of needed by human body, can preventing disease, having multiple physicochemical properties such as water-soluble, thickening, stable, suspension, gel, film forming, bonding, is again ideal food additives so it promptly is a kind of natural protective foods.
Main multicomponent modified starch has crosslinked-esterification starch, etherificate-crosslinked-pre-gelatinized starch, crosslinked-carboxymethyl modified starch etc. at present, and it mainly is to connect different groups according to different needs at starch.By searching database, periodical and website, find some documents more relevant with the present invention, below existing the extracts:
1, the applied research of [autograph] modified starch in noodles are produced, [author] king is put, [mechanism] Zhengzhou Grain College, [periodical name] foodstuffs industry .1996 (5) .-6-7.[digest] this paper has set forth the characteristic of starch and modified starch, simultaneously its effect in noodles production is studied, test-results shows: modified starch has tangible improving effect to noodle quality, and especially with cassava phosphoric acid crosslinked starch best results, its addition is 10%.
2, the research of [autograph] several cassava modified starch gelatination properties, [author] Song Xianliang Chen Ling Tang builds pine, [mechanism] Agricultural University Of South China Foodstuffs Academy, Guangdong, Guangzhou, 510640 South China Science ﹠ Engineering University's Foodstuffs Academies, Guangdong, Guangzhou, 510640 Zheng Zhou Jingu Industry Co., Ltd, Henan, Zhengzhou, 450052[prints name] grain and fodder industry .2005 (12) .-24-26, [digest] compares research to gelatinization character, rheological characteristics and the gel-strength isogel voltinism matter of cassava acetate starch, phosphate ester starch and Sumstar 190.Studies show that: the gelatinization point and the ative starch of acetate starch and phosphate ester starch are suitable, and the gelatinization point of Sumstar 190 reduces.Acetate starch and phosphate ester starch are stuck with paste has the shear-thinning characteristic, belongs to pseudoplastic fluid, and Sumstar 190 is stuck with paste the feature that is Newtonian fuid.The apparent viscosity of 3 kinds of modified starch pastes is subjected to the influence of concentration, temperature and pH value, compares with the cassava ative starch, and modified starch is stuck with paste has better heat-resisting and acid and alkali-resistance stability.And gel-strength differs greatly because of the difference of sex change group.
3, the special-purpose modified starch (Qingzhou City Tai Kang Food Co., Ltd) of instant noodles, product feature: with refining tapioca (flour) or yam starch is raw material, handles forming through chemical process.White powder, gelatinization point is low, sticks with paste filament length, sticks with paste liquid transparency height, and visco-elasticity, good film-forming property are anti-aging.Be applicable to fried instant noodle and heat baking instant noodles.Leading indicator: moisture content :≤15%, fineness: 〉=98%, PH:6-8, whiteness: 〉=90%, ash :≤1%, viscosity: 〉=150mPa.s.
4, cassava modified starch (Chongqing Australia rich foodstuff additive company limited), the product brief introduction: with the tapioca (flour) is that raw material produces modified food starch through special complete processing.Leading indicator: operative norm: Q/AF 3-2006 moisture (%) :≤15; Whiteness (440nm, %): 〉=88; Viscosity (mpa.s, 6%): 〉=180.
5, application number: 200810073401.4 titles: the diversification premixing method modified starch and the production method (day for announcing: 2008.08.06) thereof, applicant: Guangxi Mingyang Biochemical Science and Technology Co., Ltd., summary: the invention discloses a kind of diversification premixing method modified starch and production method thereof, be " etherificate-crosslinked-esterification " starch that to produce separately, " esterification-esterification " starch and " esterification-crosslinked " starch is premix by a certain percentage, obtain starch at freeze-thaw stability, gelation, the water-retentivity better products, this product makes, and the modified starch product produces the suitable property of new processing, be applied to particularly low-temperature meat product production of food, play bonding, fill, strengthen better effects such as retentiveness, have with short production cycle, energy consumption is low, easy and simple to handle, the product stability advantages of higher.
We can recognize from open source literature, multicomponent modified starch is at original Sumstar 190 at present, the acetic acid esterification starch, phosphate ester starch, a lot of new products have been increased on hydroxypropylated starch and some the graft copolymerization starch, but the molecule of various starch varies, in some starch, more complicated the chemical modification method as etherificate, esterification, crosslinked be to be not easy to realize, this generally will just can realize sex change by the multistep operation, and the composite use of colloid and modified starch yet there are no the open source literature report.
So those skilled in the art is according to different reactive groups, proportioning and processing condition, develop the product of each various tool property, it is more multi-functional that modified starch is had, for example except that as the instant flour food additive, also can be used as food auxiliary agents such as dumpling wrapper, cake, also can be used for industrial auxiliary agents such as weaving, papermaking, just more and more be subjected to scientific research person's attention.
Summary of the invention
The objective of the invention is: provide a kind of and can give starch many-sided character by the complex denaturation method, again in conjunction with the natural polymer colloid---the interpolation of konjak gum obtains having the composite modified starch than advantageous properties such as high viscosity, better film-forming properties, low gelatinization point, better visco-elasticity.
Technology point of the present invention is:
Product of the present invention is to be starting raw material with the tapioca (flour) slurry, adopt " etherificate-esterification-crosslinked " wet method complex denaturation explained hereafter, in dry powder, add a certain proportion of konjak gum then, utilize etherificate, esterified group to have water-wet behavior, character such as the water-retentivity of raising modified starch, water-absorbent, the transparency, film-forming properties, utilize etherificate, crosslinkedly have characteristics such as thickening, improve modified starch product viscosity and elasticity, utilize the speciality such as water-retentivity, high viscosity of konjak gum, improve the character such as peak viscosity, water-absorbent of modified starch.The tapioca (flour) branching content is high and cheap, has transparency, water-retentivity, film-forming properties, visco-elasticity etc. preferably, is the basic materials of good instant noodles with powder.
Key index of the present invention is: etherificate substitution value (DS): 0.01-0.1, esterification substitution value (DS): 0.01-0.1, peak viscosity 〉=700BU, gelatinization point≤60 ℃.
Technical scheme of the present invention is:
One, basic product
First kind of raw material: " etherificate-esterification-crosslinked " starch A.Its preparation method has two kinds of technologies::
Technology 1: in ative starch slurry with salt and inhibitor, stirred 10-20 minute, the adjusting slurry pH value that adds dilute alkali again 9-11, add linking agent and etherifying agent, stirred 30-60 minute below 20 ℃, be warmed up to 40-50 ℃, reaction 5-10h keeps temperature of reaction constant, add esterifying agent a then, continue reaction 1-2h at 45-50 ℃, or slurries cool to below 40 ℃ adding esterifying agent b, add dilute alkali simultaneously and regulate slurry pH value 8-9 reaction certain hour, reaction cools to below 30 ℃ after finishing, and regulates slurry pH value 6.0-6.5 with acid, dilutes through clear water again, the swirler washing, operations such as drying get finished product A;
Technology 2: in ative starch slurry with salt and inhibitor, stirred 10-20 minute, the adjusting slurry pH value that adds dilute alkali again 9-11, add etherifying agent, stirred 30-60 minute below 20 ℃, be warmed up to 40-50 ℃, reaction 5-10h, keep temperature of reaction constant, slurries cool to below 35 ℃ then, add esterifying agent b or compound esterification linking agent c, add dilute alkali simultaneously and regulate slurry pH value 8-9, reaction cools to below 30 ℃ after finishing, and regulates slurry pH value 6.0-6.5 with acid, gets finished product A through operations such as clear water dilution, swirler washing, dryings again.
Second kind of raw material: konjak gum B.
The dry powder powder, the face light yellow complexion.
Above-described ative starch adopts tapioca (flour).
Above-described inhibitor adopts sodium sulfate or yellow soda ash, and add-on is the 0.5-2% of amount of starch (weight).
Above-described salt adopts sodium-chlor, and add-on is the 2-5% of amount of starch.
Above-described diluted alkaline adopts sodium hydroxide or potassium hydroxide aqueous solution.
Hydrochloric acid or aqueous sulfuric acid are adopted in above-described acid.
Above-described linking agent adopts Trisodium trimetaphosphate, epoxy chloropropane, and add-on is the 0.01-0.2% of amount of starch.
Above-described etherifying agent adopts propylene oxide, and add-on is the 2-5% of amount of starch.
Above-described esterifying agent a adopts tripoly phosphate sodium STPP or orthophosphoric acid salt, and add-on is the 1-4% of amount of starch.
Above-described esterifying agent b adopts acetic anhydride or vinyl acetate between to for plastic, and add-on is the 0.5-2% of amount of starch.
Above-described compound esterification linking agent c adopts the mixed acid anhydride of acetic anhydride and hexanodioic acid or citric acid, and add-on is the 0.5-2% of amount of starch.
Two, composite product
By weight A: B=95-99: the 5-1 premix is produced, and obtains having the starch product of better elasticity, cohesiveness, film-forming properties, is applicable to instant noodles.
Doing time in advance 10-30 minute, is purpose to mix.
Premix temperature is 20-50 ℃, normal pressure.
The present invention has remedied composite modified starch product deficiency in one aspect, low as etherification starch good film-forming property, viscosity, the cross-linking starch thickening property is good, film-forming properties is poor, the gelatinization point height, esterification starch visco-elasticity is good but can not meet the demands fully to starch selectivity height and gelatinization point, colloidalmaterial has characteristics such as high viscosity, low gelatinization point, better film-forming properties, but cost is higher, by composite colloidalmaterial the advantage of modified starch is brought into play and complementary deficiency, reached the effect of synergy.
The present invention is applicable to the enterprise with modified starch working condition, adopts full wet process route and kneader or powder stirrer to produce, and production unit is not had particular requirement.
Advantage of the present invention:
(1) adopt full wet chemistry denatured technology technology, with short production cycle, energy consumption is low, and is easy and simple to handle, the product stability height.
The characteristics of chemicals that (2) utilization is added are rationally arranged reaction sequence, and catalyzed reaction improves reaction efficiency mutually.Under the effect of compound basic catalyst, improve etherificate and esterification efficient, obtain higher substitution degree.
(3) make starch both have etherificate, esterification, group such as crosslinked by composite colloid, has natural colloid character again, show aspects such as increasing elasticity, reduction gelatinization point, good film-forming property especially, in being applied to food particularly instant noodles being produced, instant noodles had reduce oil consumption, improve rehydration time, increase elasticity, increase and anti-ly boil better advantage such as bubble property, non muddy soup, and can increase the face piece whiteness of instant noodles.
Embodiment
Embodiment 1
The tapioca (flour) slurry, the degree of depth is 1000mm, and concentration of slurry is 18.5Be ', and starch-containing amount is 10 tons.1. in the tapioca (flour) slurry, add 200kg sodium-chlor and 200kg yellow soda ash, stirred 20 minutes, add 9Be ' aqueous sodium hydroxide solution adjusting slurry pH value 10-10.5, slurry temperature control is below 20 ℃, add 1kg Trisodium trimetaphosphate and 200kg propylene oxide, stirred 30 minutes, be warmed up to 45-50 ℃ and carry out reaction of degeneration 7h, keep 45-50 ℃ of temperature constant, add the 100kg tripoly phosphate sodium STPP and continue reaction 1.5h, the farinaceous size temperature is dropped to below 30 ℃,, get finished product A through operations such as washing, centrifugal, oven dry again with in the aqueous hydrochloric acid and slurry pH value 6.0-6.5.In mediating stirrer, drop into 2 tons of starch A, evenly add the 20kg konjak gum, start and stirred 20 minutes, unload powder, sieve, packing.
Embodiment 2
The tapioca (flour) slurry, the degree of depth is 1000mm, and concentration of slurry is 18.5Be ', and starch-containing amount is 10 tons.1. in the tapioca (flour) slurry, add 350kg sodium-chlor and 50kg yellow soda ash, stirred hydro-oxidation sodium water solution adjusting slurry pH value 10-11 20 minutes, temperature control is below 20 ℃, add 1kg epoxy chloropropane and 350kg propylene oxide, stirred 60 minutes, be warmed up to 45-50 ℃ and carry out reaction of degeneration 10h.The modified starch slurries are cooled to 35 ℃ rapidly with plate heat exchanger, with in the aqueous sulfuric acid and slurry pH value 8-9, add acetic anhydride 50kg, add aqueous sodium hydroxide solution adjusting slurry pH value 8-9 simultaneously, acetic anhydride adopts fed-batch mode, and the time was controlled at 40 minutes, keep slurry pH value 8-9 after adding acetic anhydride, stirred 20 minutes, and used in the aqueous sulfuric acid and slurry pH value 6.0-6.5, get finished product A through operations such as washings again.In mediating stirrer, drop into 2 tons of starch A, evenly add the 100kg konjak gum, start and stirred 20 minutes, unload powder, sieve, packing.
Embodiment 3
The tapioca (flour) slurry, the degree of depth is 950mm, and concentration of slurry is 18.0Be ', and starch-containing amount is 10 tons.1. in the tapioca (flour) slurry, add 500kg sodium-chlor and 50kg sodium sulfate, stirred hydro-oxidation aqueous solutions of potassium adjusting slurry pH value 9-10 20 minutes, temperature control is below 20 ℃, add 20kg epoxy chloropropane and 500kg propylene oxide, stirred 60 minutes, be warmed up to 45-48 ℃ and carry out reaction of degeneration 8h.The modified starch slurries are lowered the temperature rapidly with plate heat exchanger, control reaction temperature 35-40 ℃, add vinyl acetate between to for plastic 200kg fast, temperature 35-40 ℃ of reaction 2 hours, use in the aqueous sulfuric acid and slurry pH value 6.0-6.5, get finished product A through operations such as washings again.In mediating stirrer, drop into 2 tons of starch A, evenly add the 40kg konjak gum, start and stirred 20 minutes, unload powder, sieve, packing.
Embodiment 4
The tapioca (flour) slurry, the degree of depth is 950mm, and concentration of slurry is 18.0Be ', and starch-containing amount is 10 tons.1. in the tapioca (flour) slurry, add 200kg sodium-chlor and 200kg sodium sulfate, stirred hydro-oxidation sodium water solution adjusting slurry pH value 9-10 20 minutes, temperature control is below 20 ℃, add the 400kg propylene oxide, stirred 50 minutes, be warmed up to 45-48 ℃ and carry out reaction of degeneration 9h.The modified starch slurries are cooled to 32 ℃ rapidly with plate heat exchanger, with in hydrochloric acid or the aqueous sulfuric acid and slurry pH value 8-9, adding blending ratio is acetic anhydride and 50: 1 mixed acid anhydride 200kg of hexanodioic acid, add aqueous sodium hydroxide solution adjusting slurry pH value 8-9 simultaneously, keep pH value 8-9 to stir 20 minutes after adding mixed acid anhydride, with in the aqueous hydrochloric acid and slurry pH value 6.0-6.5, get finished product A through operations such as washings again.In mediating stirrer, drop into 2 tons of starch A, evenly add the 50kg konjak gum, start and stirred 20 minutes, unload powder, sieve, packing.
Embodiment 5
The tapioca (flour) slurry, the degree of depth is 1000mm, and concentration of slurry is 18.5Be ', and starch-containing amount is 10 tons.1. in the tapioca (flour) slurry, add 300kg sodium-chlor and 50kg yellow soda ash, stirred 20 minutes, hydro-oxidation aqueous solutions of potassium adjusting slurry pH value 9-11, temperature control is below 20 ℃, add 20kg Trisodium trimetaphosphate and 300kg propylene oxide, stirred 60 minutes, be warmed up to 45-50 ℃ and carry out reaction of degeneration 7h, add the 400kg SODIUM PHOSPHATE, MONOBASIC at slurry temperature 45-50 ℃ then and continue reaction 1.5h, the farinaceous size temperature is dropped to below 30 ℃, with in the aqueous sulfuric acid and slurry pH value 6.0-6.5, get finished product A through operations such as washings again.In mediating stirrer, drop into 2 tons of starch A, evenly add the 40kg konjak gum, start and stirred 20 minutes, unload powder, sieve, packing.
Embodiment 6
The tapioca (flour) slurry, the degree of depth is 950mm, and concentration of slurry is 18.0Be ', and starch-containing amount is 10 tons.1. in the tapioca (flour) slurry, add 200kg sodium-chlor and 150kg sodium sulfate, stirred hydro-oxidation sodium water solution adjusting slurry pH value 9-10 20 minutes, temperature control is below 20 ℃, add the 350kg propylene oxide, stirred 40 minutes, be warmed up to 45-50 ℃ and carry out reaction of degeneration 10h.The modified starch slurries are cooled to 30 ℃ rapidly with plate heat exchanger, with in the aqueous hydrochloric acid and slurry pH value 8-9, adding blending ratio is acetic anhydride and 50: 1 mixed acid anhydride 100kg of citric acid, add aqueous sodium hydroxide solution adjusting slurry pH value 8-9 simultaneously, keep pH value 8-9 to stir 20 minutes after adding mixed acid anhydride, with in hydrochloric acid or the aqueous sulfuric acid and slurry pH value 6.0-6.5, get finished product A through operations such as washings again.In mediating stirrer, drop into 2 tons of starch A, evenly add the 20kg konjak gum, start and stirred 20 minutes, unload powder, sieve, packing.
Claims (5)
1. special cassava modified starch for instant noodles is characterized in that:
Cassava " etherificate-esterification-crosslinked " the starch A that produces separately is composite with the mode of natural colloid B employing premix, and premix is 10～30 minutes under 20～50 ℃, normal pressure, obtains product;
Technical parameter is: etherificate substitution value DS:0.01～0.1, esterification substitution value DS:0.01～0.1, peak viscosity 〉=700BU, gelatinization point≤60 ℃;
Described natural colloid B: konjak gum;
Described composite weight ratio ratio: A: B=95-99: 5-1.
2. special cassava modified starch for instant noodles according to claim 1 is characterized in that:
Described etherificate substitution value: hydroxypropyl substitution value;
Described esterification substitution value: acetic ester or phosphoric acid ester substitution value;
Described peak viscosity and gelatinization point: Brabender V-E type viscometer, starch m% concentration 6%.
3. special cassava modified starch for instant noodles according to claim 1 is characterized in that the preparation method of described " etherificate-esterification-crosslinked " starch A is:
In ative starch slurry with salt and inhibitor, stirred 10～20 minutes, adjusting slurry pH value 9～11 again adds dilute alkali, add linking agent and etherifying agent, stirred below 20 ℃ 30～60 minutes, be warmed up to 40～50 ℃, reaction 5～10h keeps temperature of reaction constant, add esterifying agent a then, continue reaction 1-2h at 45～50 ℃, or slurries cool to below 40 ℃ adding esterifying agent b, add dilute alkali simultaneously and regulate slurry pH value 8～9 reaction certain hours, reaction cools to below 30 ℃ after finishing, and regulates slurry pH value 6.0～6.5 with acid, dilutes through clear water again, the swirler washing, operations such as drying get finished product A.
4. special cassava modified starch for instant noodles according to claim 1 is characterized in that the preparation method of described " etherificate-esterification-crosslinked " starch A is:
In ative starch slurry with salt and inhibitor, stirred 10～20 minutes, adjusting slurry pH value 9～11 again adds dilute alkali, add etherifying agent, stirred below 20 ℃ 30～60 minutes, be warmed up to 40～50 ℃, reaction 5～10h, keep temperature of reaction constant, slurries cool to below 35 ℃ then, add esterifying agent b or compound esterification linking agent c, add dilute alkali simultaneously and regulate slurry pH value 8～9, reaction cools to below 30 ℃ after finishing, and regulates slurry pH value 6.0～6.5 with acid, gets finished product A through operations such as clear water dilution, swirler washing, dryings again.
5. according to claim 3 or 4 described special cassava modified starch for instant noodles, it is characterized in that among the described preparation method:
Described ative starch adopts tapioca (flour);
Described inhibitor adopts sodium sulfate or yellow soda ash, and add-on is 0.5～2% of an amount of starch;
Described salt adopts sodium-chlor, and add-on is 2～5% of an amount of starch;
Hydrochloric acid or aqueous sulfuric acid are adopted in described acid;
Above-described linking agent adopts Trisodium trimetaphosphate or epoxy chloropropane, and add-on is 0.01～0.2% of an amount of starch;
Described etherifying agent adopts propylene oxide, and add-on is 2～5% of an amount of starch;
Described esterifying agent a adopts tripoly phosphate sodium STPP or orthophosphoric acid salt, and add-on is 1～4% of an amount of starch;
Described esterifying agent b adopts acetic anhydride or vinyl acetate between to for plastic, and add-on is 0.5～2% of amount of starch m%;
Described compound esterification linking agent c adopts the mixed acid anhydride of acetic anhydride and hexanodioic acid or citric acid, and add-on is 0.5～2% of an amount of starch.
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